Quesadilla makes for an excellent lunch and dinner solution for summer days when its too hot and you don’t want to linger over the cooking. The possibilities for filling this Mexican sandwich are endless and you can pretty much stuff anything that’s lurking around in the refrigerator, even leafy greens like Kale.
Kale is one of the most nutritious members of the brassica family, which includes cabbage, broccoli and few others. I used to hate raw kale and ate it only in chips or stir-fry, just because it was good. Then I learnt about massaging raw kale and I never looked back. Massaging turns thick bitter kale leaves into soft and sweet green. and it is really easy to do. You tear the kale leaves into salad ready pieces, removing stems and central ribs, then toss the leaves with olive oil and salt and massage for a good 5-10 minutes. The kale breaks down and become much softer in nature.
If you want to integrate more leafy greens into you diet, making this quesadilla is a good opportunity. It is filled with sweet corn and kale salad, which even kids would love. They are so delicious!
Easy to do quesadilla with nutritious massage kale salad.
Ingredients
- 4 -5 large leaves of kale, chopped into bite size pieces and hard ribs removed
- 1 1/2 cup corn kernels
- 1/2 cup diced red pepper
- 1 1/2 tbsp chopped red onion
- 1/2 chopped jalapeno
- 1 tbsp+2 tsp olive oil
- 1 tbsp lemon juice
- 6 GF tortilla ( I am using ivory teff tortillas)
- 3 cup (+) mix cheese ( plain or with jalapeno), shredded
- butter for cooking quesadilla
Instructions
- In a large bowl, combine kale, 2 tsp olive oil with a pinch of salt, and massage the kale leaves with your hands to soften the leaves.
- Once its softer and reduced in size, add lemon juice and set aside.
- In a pan heat the remaining 1 tbsp olive oil on medium heat. add onion, saute until softened.
- add corn and red pepper, turn the heat to high. Cook for 1-2 minute. Stir in jalapeno, season with salt and turnoff the heat. Add the warm corn mixture to kale.
- Heat a large non stick pan over medium heat. Cook one side of all gf tortillas, and transfer to a plate.
- Reduce the heat to low. Brush the bottom of pan with butter.
- Lay one tortilla in the pan (cooked side up) and sprinkle (about 1/2 cup) of cheese across the surface.
- Spread 1/3 cup-1/2 of filling over half of the tortilla.
- Once the cheese is melted and the underside of the tortilla is deeply golden, fold the tortilla in half, pressing down so the melted cheese glues it together.
- Slide the quesadilla to a cutting board, cut into quarters or wedges.
- Serve warm with greek yogurt and / or guacamole for dipping.
Notes
Spreading the filling over half makes the quesadilla easier to fold, and cooking on low heat make them crispy.
Make sure to wipe the pan clean with paper towel before making each quesadilla.
Monica
What a great idea! I like kale as well. I used to only use it in soup but have been sauteing it lately as well. I’ve yet to try the massaging method but everyone raves about it. I make quesadillas sometimes for an easy meal and I’d really enjoy this.
Balvinder
Now’s your chance to try, Monica 🙂
Sridevi Ravi
Looks yummy and tasty. I like quesadillas but never made them with kale…must be super healthy! I am sure anyone will love this attractive, buttery crisp dinner.
Balvinder
You can do these quesadilla with any greens that you like.
Katerina
Mexican kitchen is one of my favorites and I even make some dishes from it! Quesadillas is one of them and your vegan tweak on the classic is healthy, appetizing and nutritious!
Balvinder
I enjoy Mexican cuisine as well. its at par with Indian taste buds.
Kitchen Belleicious
never thought to include kale in my quesadillas before! GENIUS
Balvinder
You can try, too! you won’t even taste that you are eating kale or any leafy green.
Coffee and Crumpets
We like kale and quesadillas in our house, so the combo is perfect. I also love the corn in the filling, remind me of those southwestern egg rolls. Yum!
Nazneen
Balvinder
You have given me an idea to use this filling in south western eggrolls.Thank you Nazneen,
Helene D'souza
Your quesadillas look amazing! I love making them at home and I am always looking for new filling ideas. I don’t think we get kale here. Have you ever seen Kale in India, or maybe it’s called differently (for sure!)?
Balvinder
You do get Kale in India. My sister get it from vegetable market ( that is only once a week in their area)
Blackswan
I’ve never done Kale this way. Now you’ve given me more reasons to cook my veg!
Balvinder
go for it!
Nami | Just One Cookbook
I am absolutely inspired and LOVE this recipe!!!! I have a bag of kale in the fridge and as soon as I go back from this vacation, I’m going to make this!! My kids eat kale depends on preparation and I know for sure they will enjoy this! What a great way to eat kale, which I had never thought of. WONDERFUL!
Balvinder
It is a great way to eat kale and the good thing is that it get reduced in size when you massage.Your kids will love it in quesadilla!
Amelia
Hi Balvinder, that’s look really inviting and awesome. Very nice combination kale with corn kernels… absolutely delicious.
Thanks for sharing your recipe. Nice plating.
Have a wonderful day.
Juliana
Wow Balvinder, your kale and corn salad looks delicious, the color and flavors are just awesome…and yes, all in a crispy quesadilla,…only one word do describe…YUM!
Hope you are having a fantastic week my dear 😀
Jennifer Eloff
Oh my, how delicious! You’ve outdone yourself! 🙂 Have a great weekend, Balvinder.
yummychunklet
Yummy looking quesadilla!
Bam's Kitchen
A beautiful, bright and colorful and healthy kale and corn salad. I bet with the spicy jalapeno and spices that it really cuts the bitterness of the kale. Maybe a handful of black beans in that salad might be really good too. I am going to have to try that one a great way to get teenagers to eat green things is to spice it up! (PS: I received your e-mail about your issues with being to leave a comment again. I am sorry your are having issues with this. You know that Fae was having the same issues and then she contacted wordpress team and they talked her through something that she had to do on her end to resolve the issue. She is all sorted now) Take Care, BAM
Balvinder
Thank you Bobby, we can’t digest just plain quesadilla with cheese, it has to have some kind of spicy kick in it and jalapeno works perfect in it.
I don’t know what word press team you are talking about? I will look up on the internet for some help.
anne
Bal , I haven’t tried kale yet , I need to check that out in some big supermarkets here ! Flavorful and scrumptious quesadilla ! The filling itself looks pretty delicious , I think you can use the spring roll wrapper instead of tortilla and call it kale spring rolls 😀
Balvinder
The idea of spring rolls is good.
Sugar et al
I come across Kale every now and then on various blogs but somehow never tried tasting it or cooking with it. But I love Mexican food for its simplicity and bold flavours. These Quesadillas look and sound very exciting, healthy and quick so I may try it soon.
Balvinder
You are missing a very healthy and tasteful green. Thankfully I have found a perfect way to eat Kale.
Nava Krishnan
I use kale quite often, its reasonably priced and makes a delicious add on to dishes. But quesadilla is seldom a meal for us. Sure we welcome the change and keeping the recipe aside to be tried out. Healthy and inviting flavors in it.
Vicki Bensinger
This looks positively delicious! I love the addition of Kale in this recipe and all the colors together are beautiful and healthy. Great recipe!